INGREDIENTS:
1 8 oz/ of cooked chick peas/garbanzo beans
1 cup, more or less, of pure spring water
1 cup of cilantro (coriander leaves)
1-2 cloves of garlic, chopped
16 shakes of curry powder (adjust to taste)
3 Tbsp of Tahini (adjust to taste)
1 tsp of Celtic Light Grey or Flower of the Ocean seasalt
1 tsp of extra virgin olive oil (optional)
½ lemon, juiced
DIRECTIONS:
Rinse the chick peas well, remove any lose skins, and place them in a small pot with the water. Bring to a boil, cover, and simmer in medium heat for about 15 minutes. Ensure that the water level remains just above the chick peas.
Wash the cilantro well and remove the tough stems. Add the chick peas with ½ cup of the remaining or fresh water, cilantro leaves, garlic, curry powder, tahini, seasalt, olive oil, and lemon juice into a blending container. Blend with a stick blender until thick and creamy.
ENJOY this tasty nutritious dip with organic brown rice crackers.
Serves 2
Use organic ingredients
Suitable for blood type O
For blood type A, substitute chick peas with fava (broad) beans